Tags
caramel fruit dip, chia, dairy free, dip, new york times bestseller list, plant based diet books, sugar-free
Have you seen the New York Times bestseller list recently? In the category of Paperback Advice and Misc., there are three plant-based diet books in the Top 10! I think this is a huge step in the right direction to get folks thinking about increasing portions of plant foods on their plates.
- #3: Forks Over Knives edited by Gene Stone
- #6: Eat to Live by Joel Fuhrman, MD
- #10: Prevent and Reverse Heart Disease by Caldwell Esselstyn, Jr., MD
I’ve been making this delicious apple dip for years now, thanks to Sheri of Green and Crunchy. At one point, she posted the recipe on her blog, but I never got to write it down before her blog was taken down. Since then, similar recipes have popped up everywhere. The one I’ve been using most recently is from The Whole Life Nutrition Kitchen blog.
Chia Caramel Fruit Dip (Dairy-Free and Sugar-Free)
This version is inspired by Sheri and adapted from The Whole Life Nutrition Kitchen.
- 1 cup of raw cashews soaked for a couple hours in water
- 1 cup (approximately 8 pitted medjool dates) soaked for a couple hours in water
- 1 T of chia seeds (I use white, but either white or black will work)
- 2 tsp vanilla extract
- pinch of salt
- date soaking water (1/3 cup to start; more to achieve desired consistency)
Drain the cashews and discard the water. Drain the dates, but KEEP the water. Add all ingredients above to a blender and blend until you get a creamy (and somewhat aerated, or fluffy) consistency. You may need to add more than 1/3 cup date soaking water. (Keep the leftover date soaking water to sweeten your smoothies!)
Dip away! I love it with apples, but it’s good with any fruit or even on top of plain yogurt or oatmeal.
The addition of the chia seeds boost nutrition (good source of fiber, protein and omega-3s) and give the dip a full-bodied consistency.
Want to learn all about dates and how to use them instead of sugar? I stumbled upon this wonderful resource, bakewithdates.com and will be adding the book Bake with Dates by Susan Lowenberg to my wish list! (The Kindle version of the book is just $4.99.)
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Here to copy out the recipe. Great new header!
My last container of medjool dates formed these little white-ish spots all over them – I couldn’t tell what it was so I threw the whole thing away (sniff). I thought they might be mold?! and yet have never had an issue with this before. On the bake with dates blog she talks about sugar crystals and I wonder if this is what it was. Have you had this happen before? Would you still eat them? Curious b/c dates are not inexpensive and I am wondering if I ought to store them in the fridge from now on.
I know you eat almonds but we can’t and wonder what you might suggest as a substitute for recipes using almond meal, if you have any ideas.
I had the same thing happen with some of my dates. I think the problem with mine was sugar crystals (after doing a few google searches). I gave them the sniff and taste test and they were fine so I used them. I used to store mine in the fridge (and that is when I had the sugar crystals), but now I store them on the countertop after reading that on the Bake with Dates site (Renee also said she stores hers on the countertop). If I remember correctly the sugar crystals form over time, so I guess they were just old.
What would you be using the almond meal substitution for (baking, in place of flour)?
On the Bake with Dates blog there is a recipe for a coffee cake which uses almond meal in the cake and as a topping.
I’m not sure. Coconut flour? Can you email Susan Lowenberg, author of Bake with Dates?
Thank you! We just made this in our quest for healthy good food and it’s fantastic! Definitely going on the keeper list. Even my picky eater had thirds :}
That is wonderful to hear! Thanks for coming back to let me know!
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